Gobi manchurian recipe with step by step photos. Gobi Manchurian is one of the very few indo chinese dishes that I love to eat in restaurants! Gobi manchurian is one of the popular dishes in many restaurants and most wanted recipe too.So here is how we can make gobi manchurian with easy stepwise pictures.
I have given the saucy version here but check my notes section for making gobi manchurian dry version.
Gobi Manchurian Recipe – Ingredients
Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Starter | Recipe Cuisine: Chinese
Recipe Category: Starter | Recipe Cuisine: Chinese
Cauliflower – 1 Medium sized cut into florets
For the batter:
Cornflour – 3 tbsp
Maida – 2.5 tbsp
Ginger garlic paste – 1 tsp
Salt – to taste
For the manchurian:
Oil – 2 tbsp
Garlic – 1.5 tbsp sliced thin
Spring onion white part – 1 tsp
Spring onion green part – 1 tbsp
Big Onion – 1 chopped finely
Green Chilli sauce – 3/4 tsp
Soya sauce – 1/8 tsp
Tomato sauce – 2.5 tbsp
Cornflour – 2 tsp mixed with 3 tbsp water (optional I didnt use)
Pepper powder – 1/2 tsp
Salt – to taste
Method:
- Mix all the above ingredients listed under ‘for the batter’ with little water to form a thick paste.Boil water and add cauliflower florets, salt and turmeric powder. Cook only till half boiled, drain water and keep aside.
- Marinate the boiled cauliflower florets in the batter, mix well and leave it marinated for 15 mins.[I usually toast them in dosa tawa or grill them in oven.Then deep fry them till golden brown or until crispy.
- Heat oil and add sliced garlic,spring onion white part saute for 2 mins then add onion and saute till slightly browned.
- Now add the green chilli sauce, soya sauce mix well in high flame for a minute.
- Simmer,add tomato sauce and little water say 1/4 cup water, add cornflour water mixture of you are adding then allow it boil and come to a sauce consistency.Now add toasted/grilled gobis. Mix well again for 3-4 minutes for the flavours to get blended well with the gobis. The gobi pieces should be a little crisp and not soggy at this stage.Finally add pepper powder and garnish with spring onion green part and switch off.
Garnish with spring onions while serving and Serve hot! Yummy saucy gobi manchurian is ready.
My Notes:
- To make a dry version just reduce the tomato sauce so that the gobis are just coated with the sauce.
- You can even deep fry the gobis for more crispy version. Also you can add 1/2 cubed capsicum after frying onions.
- Adding cornflour water mixture is purely optional – this is just to make the sauce thick.Serve immediately before it becomes soggy.
- Make sure not to saute the veggies for a long time in the sauce as the veggies need to be crisp.
- Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
Mahimaa's kitchen says
April 11, 2009 at 5:41 pmwhy did you remind me of this wonderful dish! it’s my fav… and i want to have it right now. looks soooo good.
Priya Sriram says
April 12, 2009 at 1:59 amThis version of gobi is really simple and looks completely delicious! Good one Sharmilee.. 🙂
Cham says
April 12, 2009 at 10:46 pmU make me drool over ur manch!
Ramya Vijaykumar says
April 13, 2009 at 1:43 amSimple one… Glossy Glossy Manchurians look yum… Slurp!!!
Ramya Bala says
April 13, 2009 at 2:30 amMY fav too 😉 only difference is tat I add ketchup too 🙂
sharada says
April 13, 2009 at 3:53 amThe manchurian looks good & simple to prepare also.
Chitra says
April 13, 2009 at 10:39 amMe too tried GM in a similar way, but didnt add the color.Looks colorful and yummy!!first time here, lovely space u have.DO visit mine at ur free time:)
Trupti says
April 13, 2009 at 3:54 pmSharmilee Gobi manchurian looks delicious.. one of my fav chinese dish thanks for sharing this recipe
Madhumathi says
April 13, 2009 at 6:20 pmAll time fav dish!Looks very yummy!
Prathibha says
April 14, 2009 at 4:15 amEven my favourite indo-chinese food…n yours look yummy…
Pavithra says
April 14, 2009 at 9:57 pmMy favourite dish…..Mouthwatering
n33ma says
April 14, 2009 at 11:00 pmAbsolutely divine!
Laavanya says
April 15, 2009 at 4:49 pmI can never get enough of this.. looks so tempting.
Le @HC says
April 16, 2009 at 6:04 amLooking at this manchurian that i prepare occasionally though our fav, is heart warming. Sometimes i use sambal oleak – chilli paste found in asian stores for this recipe.
Pooja says
April 17, 2009 at 10:09 pmLove manchuria with any veggie..your looking yummy and simple..
niren kumar says
May 28, 2012 at 5:20 amWe tried this tasty gobi manchurian.We had a lovely combo of chinest veg fried rice & gobi manchurian of yours.Taste was amazing for both &we all enjoyed it.Thanks for sharing this wonderful dish.
Famjie Sheikh says
July 3, 2012 at 7:03 pmMe gonna prepare it tomorow insha allsh
sowmya lakshmi says
July 29, 2012 at 12:41 pmit came out very well…:-)
sahna says
August 2, 2012 at 10:09 amthank yu so much for yummy and delicious dish…i did this dish lastnyte..and i loved it..my husband loved it so much..thank yu…keep doing the grt work…
Dhanya says
August 19, 2012 at 11:31 amThank You…
It's really a wonderful delicious dish.. 🙂
Priya says
October 25, 2012 at 2:11 pmnice , testy..thanks for recipe
nothing_to_do_pregy says
November 3, 2012 at 8:34 pmSharnee – let me start by saying I love your blog…step by step pictures and wonderful recipes….. Thank u so much …. I tried this recipe today and loved it and my entire house also loves ur tiffin sambar…… Also for dussera I made the chocolate peda…. I cannot tell how much I love yr recipes. Right now hubby is out to buy mutton for mutton chula 🙂
Nagu Subbu says
November 6, 2012 at 7:41 pmNice idea rahter than frying them in oil which takes a little longer time 🙂
meet says
November 25, 2012 at 12:08 amThanks.I tried it and every one appreciated it so much
babitha jy says
December 20, 2012 at 10:12 amLooks deleciouss……….going to try it today……:-)
snaveena madhan says
February 24, 2013 at 8:33 pmscrumptious and mouthwatering… when i tried this recipe,cauliflower which i fried was not crispy,even i followed the same steps for marinating.Please help me out …
Sujatha Sivakumar says
March 29, 2013 at 12:20 pmThank you Sharmi. I have tried this recipe twice and both times it has turned out extremely well. The step by step method is very good. You are wonderful in writing, posting the pictures.
Karan Fagne says
April 20, 2013 at 4:07 amwonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, My Manchurian Recipe
Teena Mary says
April 25, 2013 at 4:46 pmwow…absolutely delicious looking!! I really feel like eating your fried rice & manchurian right now 😉
mona patel says
May 31, 2013 at 1:15 pmwow.. very yummy looking . so nice..
like this also
recipe of vegetable manchurian dry with gravy
yesha martin says
June 19, 2013 at 4:11 pmhow do you grill florets in oven?
SHARMILEE J says
June 19, 2013 at 4:35 pmPlease check my grilled gobi post for more details
Pavithra says
December 17, 2013 at 6:39 amHi Sharmi
Can we use whole wheat flour instead of Maida & besan instead of corn flour ?
SHARMILEE J says
December 17, 2013 at 2:08 pmNo no…wheat flour isnt a substitute here…May be try half and half of rice flour and maida
Pavithra says
December 17, 2013 at 3:29 pmThank you Sharmilee. Is there a substitute for corn flour?
SHARMILEE J says
December 18, 2013 at 2:38 pmTry rice flour….not really sure of the outcome but give a try and see
Swathi V says
January 30, 2014 at 1:54 pmHi.. is there any other substitute for soya sauce and tomato sauce .. ? pls reply
SHARMILEE J says
January 30, 2014 at 1:55 pmNo I dont recommend any substitute for soya and tomato sauce as it will totally change the flavour.
sreeramy says
March 28, 2014 at 12:27 amwhich brand tomato sauce u use?
SHARMILEE J says
March 28, 2014 at 2:10 amI use Kisan / Maggi
Swathi V says
February 1, 2014 at 8:23 amk thank u.
Chandra M says
February 8, 2014 at 2:41 pmhello mam. i prepared this manchurian. really yummy.
j says
February 21, 2014 at 7:32 pmFor those who like their gobi manchurian dry and crisp, fry your gobi once b4 and once right b4 adding it to your gravy…(and pls exercise after this indulgence)
Lavina says
August 22, 2014 at 5:58 pmCan you please share the recipe for vegetable manchurian
SHARMILEE J says
August 23, 2014 at 2:36 amI have already posted it : https://www.sharmispassions.com/2014/06/vegetable-manchurian-gravy-recipe.html
Aashi ayesh says
April 1, 2015 at 8:11 amis spring onion a must in ds recipie?
SHARMILEE J says
April 1, 2015 at 11:47 amYes for any manchurian spring onions give a nice chinese flavour
Mona Jha says
October 5, 2015 at 7:25 amNice blog!! Looks delicious, feel like grabbing the roll right away. Thank you Chowringhee Satya Niketan
Tanisha Singh says
August 6, 2016 at 6:34 amThis blog is looking repository of food and found here every kind of food. it looks beautiful and superb in taste.share more recipe with better information resturent menu order
Sindhuja says
September 9, 2017 at 1:58 pmWow sharmi u r mind blowing just tried this turned out superb thank u so much I’ve tried so many recipes of urs and I totally enjoyed trying those and everything turned outo awesome :)😃😆😀